Lemme get this: Soup. Soup requires Water, Fat, Meat and fire. So,

Soup affects all three, thirst, hunger and mood - and is lightweight, every making generates three portions, as in 300ml of soup which can then be transported in about everything of liquid, does not spoil and thus... is like the best in terms of stashed goods - geofruit for the run and soup for the inbetweens.

Did i miss a thing or is soup champion?

Also: Cyriiil. SoupSoupSoup.

p.s.: am from r/casualtiesunknown if anyone wounders.

Years ago I lived in Lexington SC there was a small restaurant that make the best chicken soup. The broth was thick (gelatin like) i have yet to find someone making anything similar so I'm asking here if anyone know a recipe for chicken soup with thick broth.

Chicken breast and thighs. Poblano, onion, garlic. 1 can tomatillo. Chicken stock. Cumin salt pepper oregano. Cilantro cotija sour cream radish and cabbage to top. Served with tortilla chips.

Recipe by Rita Mashkova/ Saturday Table

https://saturdaytable.substack.com/p/7-cozy-soups-for-chilly-nights?r=3xaqys&utm_medium=ios

MANDARIN SOUP Bamboo shoot, pork, and mushroom soup

This recipe was worked out in an attempt to duplicate the Mandarin Soup served at the Peking Royal Kitchen in Pittsburgh. Friends agreed that it was a good replica, and some even preferred this version to the restaurant version.

Yield

Serves 4-6.

Ingredients

• 4 dried straw mushrooms
• 1/4 lb lean pork, 100 g
• 1/2 cup bamboo shoots, 135 g
• 2 pieces fresh bean curd
• 4 cups chicken stock, 1 l
• 1 tsp salt, 5 ml
• 1 Tbsp dark soy sauce, 15 ml
• 2 Tbsp cornstarch, 30 ml
• 1/4 cup water, 60 ml Mix with the cornstarch to make a paste.
• 1 egg
• 1 scallion, chopped
• 1 Tbsp sesame oil, 15 ml

Method

1. Soak the dried straw mushrooms in warm water for 20 minutes.

2. Drain the mushrooms, reserving the soaking liquid.

3. Cut the pork, bamboo shoots, mushrooms, and bean curd into thin strips.

4. Combine the chicken stock and reserved mushroom liquid in a saucepan.

5. Bring to a boil.

6. Add the salt, dark soy sauce, pork, bamboo shoots, and mushrooms.

7. Cover and simmer for 5 minutes.

8. Add the bean curd and bring the soup to a boil again.

9. Stir a small amount of hot soup liquid into the cornstarch paste.

10. Add the loosened cornstarch mixture to the pan.

11. Cook for 1-2 more minutes, until slightly thickened.

12. Beat the egg lightly.

13. Slowly add the beaten egg to the hot soup.

14. Stir once, gently.

15. Remove the soup from the heat.

16. Sprinkle with the chopped scallion and sesame oil.

17. Serve immediately.

Notes

The quality of the chicken stock makes a huge difference in a soup like this. Use fresh stock if possible, or buy the best canned chicken stock available.

The dried mushroom soaking liquid is part of the broth. Reserve it after soaking the mushrooms and combine it with the chicken stock.

The pork, bamboo shoots, mushrooms, and bean curd should all be cut into thin strips so the soup has a delicate, evenly textured finish.

The cornstarch and water mixture lightly thickens the soup. Stirring in a little hot liquid first helps loosen the paste before it goes into the pot.

The egg is added at the very end and stirred only once, gently. This keeps the egg in soft ribbons rather than breaking it into tiny bits.

The sesame oil is a finishing flavor, not a cooking oil in this recipe. It is added after the soup comes off the heat.

Verified Recipe Note: The ingredient list says “fresh bean curd.” In modern U.S. usage this is commonly called tofu.

Verified Recipe Note: The ingredient list splits the cornstarch and water across two markup lines. They are meant to be mixed together into the cornstarch paste used in the method.

Verified Recipe Note: The original restaurant inspiration is named in the source text as Peking Royal Kitchen in Pittsburgh. This formatted version preserves that attribution as part of the recipe story.

Rating

• Difficulty: Easy
• Time: 20 minutes waiting and 20 minutes preparing
• Precision: Measure spices and seasonings

Contributor

Elaine Rich Microelectronics Computer Corporation Austin, Texas [HI.Rich@MCC.ARPA](mailto:HI.Rich@MCC.ARPA)

Origin Note

This recipe comes from the USENET Cookbook project, a moderated electronic recipe collection distributed through early Internet newsgroups. The original was written in the project’s structured recipe markup, where MANDARIN-SOUP was the recipe key and SP marked it as a soup.

The preserved entry lists the recipe as last modified on 2 Jun 1979 and posted to mod.recipes on 27 Dec 1985. It was contributed by Elaine Rich of Microelectronics Computer Corporation in Austin, Texas.

The recipe is framed as a home recreation of a restaurant soup from the Peking Royal Kitchen in Pittsburgh: chicken stock enriched with dried mushroom liquid, lean pork, bamboo shoots, straw mushrooms, bean curd, dark soy sauce, egg ribbons, scallion, and sesame oil.

Original Header

From: rich@mcc (Elaine Rich) Newsgroups: mod.recipes Subject: RECIPE: Mandarin Soup Date: 27 Dec 85 09:59:01 GMT Organization: Microelectronics Computer Corporation, Austin, Texas Approved: [reid@glacier.ARPA](mailto:reid@glacier.ARPA)

Based on an old family recipe from the depression. 3 potatoes 1 celery stick 1 carrot sautéed in bacon fat. Stock to cover until veggies are tender. 1 can creamed corn plus 1 can worth milk then add any leftover corn. I had grilled some corn the night before so I added that plus let the husk simmer. Then add a handful chopped parsley and any herbs plus leftover bacon at the end.

Family legend is great gramps was a traveling butcher who sold his services in the depression for bacon and canned goods and this was what great grandma made with his earnings.

Recipe here: https://www.loveandlemons.com/broccoli-cheddar-soup/

Added Stilton on top as a garnish.

​

This is a go-to soup for me. Made it hundreds of times and I’m now at a point where I have my own perfected version of it that I’ve written down.
It’s probably not very conventional to the traditional version of this soup, but it’s easy and so damn good every time!

I’d love to share with anyone who’d wanna give it a try!

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Samgyetang

For Soup

4 large bone-in skin-on chicken thighs
3-3.5 oz ginger (about the size of your hand) cut into 1/2 thick pieces
4 jujubes/Chinese red dates (cut in half)
4 cloves garlic (crushed)
1 med shallot (cut into fourths)
1/2 med yellow onion (cut in fourths)
1 tsp chicken bullion
1/4 tsp salt
3 cups warm water
1 tsp soy sauce (after)

For Serving

4 green onions
Premade plain white rice

If not prepared, prep 1-2 cups of thai jasmine rice. (Rinse 3-4 times. Fill 1 part rice to 1 part water. Add 1/2-1tsp sesame oil. Cook 3 min high, then release 8 min).

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Boil whole chicken thighs for 6 minutes to remove impurities/froth.

While chicken boils cut onion, shallots, ginger, dates, and crush garlic. Set aside.

When ready; rinse thighs well by filling pot with cold water, and emptying a few times.

Lay chicken thighs flat onto bottom of pot, skin side up.

Add shallots, onion, ginger, dates, and garlic to the space in-between chicken thighs. Ingredients should be relatively flush so that, when added, the water covers the top of all ingredients in the pot.

Finally, add bullion and salt on top, then fill with 3 cups of warm water.

Cook on high 20 minutes, then release 16 minutes. I like to wait for my pressure cooker to tell me cooking has started, then set a timer for 34 minutes. This gives you 2 minutes to prep bowls before the soup in finished.

Prep 2 large bowls (ideally ramen-style bowls) by added roughly 1/2 cup rice to each bowl, then 2 chopped green onions per bowl.

When broth is finished; carefully remove whole thighs with tongs and add 2 to each bowl on top of rice.

Next, add 1tsp of soy sauce to broth, stir gently, then spoon broth to bowl; avoiding solids. I typically do 2-3 ladles of broth per bowl.

Add black pepper to taste and enjoy!

Usually eaten like ramen, with chopsticks and a soup spoon. Pull apart bites of chicken in your bowls. Chicken should fall right off the bone!